Daphne Oz'S Moo Shu Vegetables Recipe

Name: Daphne Oz'S Moo Shu Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Eggs (lightly beaten); 1 Lb Green Beans (trimmed and cut into 2-inch pieces); 1 Red Bell Pepper (cut into thin strips); 2 Cups Napa Cabbage (shredded); 1 Cup Shiitake Mushrooms (sliced thin); 6 Scallions (sliced thin); 2 Cloves Garlic (sliced thin); 1 Cup Bean Sprouts; 1 Tsp Toasted Sesame Oil; 1 Tbsp Coconut Oil; Salt; 2 Shredded Carrots; .; For the Sauce:; 2 Tbsp Low Sodium Soy Sauce; 2 Tbsp Rice Vinegar; 1 Tbsp Mirin; 2 Tbsp Ginger (grated); .; To Serve:; 1/4 Cup Hoisin Sauce; 12 Chinese Pancakes; Thai Red Chili Sauce

Servings: persons

3 Eggs (lightly beaten)
1 Lb Green Beans (trimmed and cut into 2-inch pieces)
1 Red Bell Pepper (cut into thin strips)
2 Cups Napa Cabbage (shredded)
1 Cup Shiitake Mushrooms (sliced thin)
6 Scallions (sliced thin)
2 Cloves Garlic (sliced thin)
1 Cup Bean Sprouts
1 Tsp Toasted Sesame Oil
1 Tbsp Coconut Oil
Salt
2 Shredded Carrots
.
For the Sauce:
2 Tbsp Low Sodium Soy Sauce
2 Tbsp Rice Vinegar
1 Tbsp Mirin
2 Tbsp Ginger (grated)
.
To Serve:
1/4 Cup Hoisin Sauce
12 Chinese Pancakes
Thai Red Chili Sauce

1
Clean the skillet or wok, and heat the toasted sesame oil and coconut oil over medium-high heat. Add the green beans, red bell pepper, cabbage, shredded carrots, mushrooms, scallions, bean sprouts and garlic. Season with salt and toss, stir-frying for 2 minutes. Cover.
2
2 Tbsp Low Sodium Soy Sauce
3
2 Tbsp Rice Vinegar
4
1 Tbsp Mirin
5
2 Tbsp Ginger (grated)
6
Mix together the soy sauce, rice vinegar, mirin, and ginger. Uncover the vegetables, and add the sauce, tossing to mix well. Cook for an additional 1-2 minutes, until vegetables are tender. Add the reserved egg, tossing everything together, and remove from heat and transfer to a serving bowl.
7
1/4 Cup Hoisin Sauce
8
12 Chinese Pancakes
9
Thai Red Chili Sauce
10
To serve, spread hoisin sauce down the middle of the pancake, and top with a generous amount of vegetable. Garnish with thai red chili sauce if desired.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 3 Eggs (lightly beaten), 1 Lb Green Beans (trimmed and cut into 2-inch pieces), 1 Red Bell Pepper (cut into thin strips), 2 Cups Napa Cabbage (shredded), and more.

Yes, Daphne Oz'S Moo Shu Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Daphne Oz'S Moo Shu Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions